Bread and production method thereof

Abstract

The invention provides bread and a production method thereof; and the bread is prepared by a traditional secondary fermentation production process sequentially through fermented soybean milk preparation, yeast suspension preparation, raw material treatment, first dough preparation, first fermentation, second dough preparation, second fermentation, dough neutralization, cutting, kneading and formation, mold feeding or plate releasing, proofing, baking, cooling, packaging and other procedures. Soybean milk is adopted as a culture medium, inoculated lactic acid bacteria are fermented for a long time, the culture of the lactic acid bacteria is expanded, flavor substances are accumulated and added into the dough to be fermented together with the yeast, so that the product has the flavor produced by the fermentation of the yeast and the lactic acid bacteria, so as to greatly improve the flavor and the taste of the product.

Description

technical field

[0001] The invention belongs to a kind of bread product, more specifically, the invention relates to a kind of bread with new flavor and the production method of the bread. Background technique

[0002] More than 20 years ago, my country's bread production industry was still very backward. The production and processing of bread in many small and medium-sized cities is almost blank. Even bread and other bakery products such as cakes and pastries in some big cities are underdeveloped. With the reform and opening up, domestic and foreign exchanges have become increasingly frequent, which has accelerated the development of the domestic bread industry to a certain extent.

[0003] Bread is a nutritious and convenient food, and it was the staple food in Western countries at the earliest. In recent years, along with the raising of our people's living standards, it has become fashionable to pursue nutrition, convenience and quickness, and bread occupies an increas...

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